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Serves 4           
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats & 75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub

in  butter, until mixture resembles fine
breadcrumbs.  Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 12-14 minutes.

Makes 675g(1 1/2lb)    
Preparation time  -  15 minutes
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

bowl, heat on HIGH (100%) for 5 minutes, or
until the fruit has softened.  Add sugar, mix well.

2 Cook on MEDIUM HIGH (70%) for 50 mins,

until setting point ❇ is reached, stir every 4-5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

❇

To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand

for 1 min.  Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been
reached.

Serves 4-6               
Preparation time  -  6 - 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

light and fluffy.  Beat in the eggs and fold in the
sifted flour alternately with the milk.

3 Pour into prepared container. 

Cook on HIGH (100%) for 4 mins, until a
skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

Serves 4-6              
Preparation time  -  12 - 14 minutes
300ml (1/2 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots and walnuts then mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on MEDIUM (50%) for
25 minutes, until firm to the touch and a skewer
comes out clean. Allow  to  cool  before
decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth.  Spread evenly over the top of the
cake and sprinkle with the walnuts. 

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Serves 6-8       
Preparation time  -  10 - 12 minutes
225g (8oz) margarine 
225g (8oz) caster sugar
7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm

(8”) dish with grease proof paper.  Spoon in
the mixture and smooth the surface.

4 Cook on MEDIUM (50%) for 25 minutes, until

firm to the touch.

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AC Line Voltage  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.24kW
Input Power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.2A
Output power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 705)
MAFF heating category . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave frequency  . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz
Outside Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 369(D) mm
Cavity Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . . .290(W) x 194(H) x 313(D) mm
Oven capacity  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 litres
Cooking uniformity  . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter (272mm)
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 13.3kg

This oven complies with the requirements of
Directives 89/336/EEC and 73/23/EEC as
amended by 93/68/EEC.

As part of a policy of continuous improvement, we
reserve the right to alter design and specifications
without notice.

No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any
form, electronic, mechanical, photocopying,
recording, translating or other means without prior
permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data
contained in this publication to our best
knowledge, were correct at the time of going to
print.  The right to change  specifications,  at any
time, without notice, is reserved as part of our
policy of continuous development and
improvement.

SHARP ELECTRONICS (U.K.) LTD
Sharp House, Thorp Road, Newton Heath,
Manchester, M40 5BE, United Kingdom.

PRINTED IN THE UK 
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